Cawanmushi / Japanese steam egg This is why it has a very high ratio of soup stock to egg, and the custard usually has a variety of seafood, mushrooms, and vegetables cooked. Chawanmushi (Savory Egg Custard/茶碗蒸し) is a delicate and savory Japanese appetizer that we are familiar with. It is prepared by steaming egg with dashi stock in a small dainty Japanese teacup and filled with ingredients such as chicken, prawns.

Bahan Membuat Cawanmushi / Japanese steam egg

2 butir telur ayam.
200 ml air (utk jumlah banyaknya air 2x lipat berat telur ya).
1 sdt kaldu bubuk.
Sejumput garam.
Sejumput gula.
1 sdt minyak wijen.
Topping.
Kecap asin / irisan daun bawang / ayam cincang.

Langkah Memasak Cawanmushi / Japanese steam egg

Dua butir telur ayam kocok lepas.
Siapkan air sebanyak dua kali lipat berat telur, disini saya menggunakan dua butir telur dengan berat 100gr jadi airnya sebanyak 200ml. Masukkan garam, gula, minyak wijen dan kaldu bubuk pada air kemudian aduk-aduk hingga tercampur rata. Jika kaldu yang digunakan memiliki rasa asin maka cukup gunakan 1/2 sdm..
Kemudian campurkan air dan kocokan telur. Campurkan perlahan suapaya tidak bergelembung..
Selanjutnya saring dengan saringan kecil supaya tidak bergerindil..
Kukus selama kurang lebih 15 - 30 menit. Beri topping sesuai selera dan siap disajikan..

There are seafood, chicken, unagi (eel). Chawanmushi is a Japanese hot appetizer. It is a type of egg custard, but not sweet. You might find it at sushi restaurants or a little more formal "Chawan" means tea cup or rice bowl and "mushi" means steamed in Japanese, and it is indeed steamed food in a cup. Chawanmushi is a Japanese hot appetizer.

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